Processing Technologies and Food Protein Digestion
€15.00Zuhaib Bhat; James Morton; Alaa El-Din (Aladin) Bekhit; Hafiz Suleria
ISBNs: B0C3LTRCBZ, 0323950523, 0323950531, 9780323950527, 9780323950534 978-0323950527, 978-0323950534, 978-0-323-95052-7
English | 2023 | PDF | 530 Pages
Processing Technologies and Food Protein Digestion covers the effect
of all the applied and emerging processing technologies, both thermal
and non-thermal, on the digestion of food proteins derived from egg,
milk, meat, plants, cereals, fish and seafood. Written by experts from a
multidisciplinary perspective, each chapter addresses the effects of
processing technologies, particularly emerging technologies such as
pulsed electric field, ultrasound, high-pressure, pulsed light, and
ohmic heating on the digestion of food proteins. This remarkable
reference is the first compilation of available literature in the
protein digestibility area.Covers the available literature in the
protein digestibility area
Presents all the applied and emerging
processing technologies, both thermal and non-thermal, on the digestion
of food proteins derived from egg, milk, meat, plants, cereals, fish, or
seafood
Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion
